Dining Services STUDENT EMPLOYEE H!ND�OOK

6/2016

T!�LE OF �ONTENTS

WEL�OME TO OUR TE!M<<<<<<<;;<;;;<<<<;<<<<<;;;1

NUTRITION QUESTIONS0000000000000000000000//1

OUR MISSION0000000000000000000000000//0/01

�USTOMER SERVI�E<<<<<<<<<<<<<<<<<<<<;;<<;;2

REW!RDS & �ENEFITS<<<<<<<<<<<<<<<<<<<;;;<;;;3

STUDENT !W!RD RE�OGNITION SYSTEM (ST!RS)0//0000////3

E!RNED ME!LS00000000000000000000000000///3

TR!INING0000000000000//00000000000/00000/3

!DV!N�EMENT & M!N!GEMENT EXPERIEN�E00000000//3

JO� REFEREN�E00000000000000000000000000///3

TIMEKEEPING & P!YROLL<<<<<<<<<<<<<<<<<<<<;4

P!YS�!LES00000000000///00000000000000000//4

TIME�LO�K000000000000000///0000000/00000///4

TIME SHEETS00000000000000000000000/00000/4

P!Y �HE�KS000000000000000000000000///000///4

WORK STUDY0000000000000000000000000000/4

M!XIMUM HOURS00000000000000000///000//000/5

OVERTIME0000000000000000000000000/0000//5

�RE!K !LLOW!N�ES0000000000000000000000005

!TTEND!N�E & SU�STITUTIONS<<<<<<<<<<<<<<<<;6

!SSIGNED SHIFTS0000000000000000000000/000//6

SU� POLI�Y00000000000000//00000000000000//6

FIN!LS WEEK S�HEDULE000000000000000000///00//6

�!LL OUTS !ND RETURN TO WORKPL!�E PRO�EDURES///0////7

PERSON!L EMERGEN�IES00000/000000//0000000007

PERSON!L !TTIRE <<<<<<<<<;;<<<<<;<<<<<<<<;;;8

DRESS �ODE0000000000000000000/00000000////8

UNIFORM0000000000///00000///000/000000000//8

PERSON!L �ELONGINGS00000000000/00000000///0/8

S!FETY EXPE�T!TIONS<<<<<<;;<<<<;<<<<<<<<<;9

PERSON!L S!NIT!TION00000000000/000000000//9

H!NDW!SHING0000000000//00000000000000//9

PROPER H!NDW!SHING PRO�EDURES00000//000000/9

USING GLOVES0000000000000000//000000000/9

FOOD S!FETY000000000000000000000//0000/10

�HEMI�!L S!FETY00000000000000//000//0000//10

ENDING YOUR EMPLOYMENT ;<<<<<<<<<;<<<<<<11

PERSON!L �ONDU�T EXPE�T!TIONS<<<<<<;;<<<;;< 12

POLI�IES00000000000000000000000//00000/12

H!R!SSMENT0000000000000000///00000000013

DIS�IPLIN!RY GUIDELINES<<<<<<<<<<<<<<<<<<14

IDENTIFYING �USTOMER MISUSE OF ME!L �!RDS///000//14

WORK PERFORM!N�E. FRIENDLY REMINDER000000///014

DIS�IPLIN!RY !�TION. FORM �000000000000000014

L!YOFF/TERMIN!TION. FORM �000000000000000/14

DIS�IPLIN!RY GUIDELINE �H!RT0000000000000/15-16

DIS�IPLIN!RY !PPE!LS PRO�EDURE0000000000000/17

DINING SERVI�ES OPER!TIONS<<<<<<<<<<<<<<<;18

RESIDENT DINING0000000000000000000000/////18

RET!IL OPER!TIONS0000000000000000000000/18

ESPRESSO �!RS000000000000000000000000018

SUPPORT OPER!TIONS00000000000000000000//18

EMPLOYMENT H!T & POLI�Y !GREEMENT<<<<<<<<;;19

H!ND�OOK RE�EIPT<<<<<<<<<<<<<<<<<<<<<;19

This handbook is intended to give all student employees an overview of information

and guidelines, but is not intended to be comprehensive or to address all possible

applications of, or exceptions to, information contained within/ �ecause of the

changing nature of our business, this information is under consistent review and

changes may occur with, or without, notice based on business or employee needs/

WEL�OME TO OUR TE!M

Welcome to Washington State University Dining Services!

We are the largest employer of students on the Washington State University campus/ We

hire service-oriented individuals who enjoy working with other people/ Our student

employees have many opportunities for advancement and our facilities provide skills to

assist employees in furthering their career objectives/ We offer a wide variety of positions

from which to choose, with flexible schedules to work around your personal needs/ Our

facilities promote interaction with other students, providing employees the opportunity

to make new friends/

The information provided in this handbook is essential for your success in Dining Services/

!fter reading this information, please sign the Handbook Receipt page indicating you have

read and understand the material presented within/ Turn this page into your Supervisor/

On the last page, you will also have the opportunity to choose whether or not to allow

Washington State University to release any information about your employment with us/

On behalf of the entire staff and management team, I would like to thank you for choosing

Dining Services as your place of employment while at Washington State University/

Sincerely,

Gary �oyle Director of Dining Services

Sarah Larson !ssociate Director of Dining Services

!dam Koerner !ssistant Director of �ulinary

�rian Keithley !ssistant Director of Resident Dining

Sean Greene Director of The �ompton Union �uilding

NUTRITION QUESTIONS When guests have questions regarding

allergens in a product or other special

dietary requirements, have a manager

assist in answering their questions so that

Dining Services provides accurate

information/ If guests have concerns

regarding finding menu items to meet

their special dietary needs, refer them to

the dietitian/

!lice Ma, MS, RD

Registered Dietician

alice/ma@wsu/edu

(509)335-4785

OUR MISSION Washington State University Dining

Services is a team of experienced

culinary and hospitality professionals

dedicated to supporting academic

development and success by providing

world class food and service/ To

achieve this, we have a clear

commitment to culinary excellence,

sustainably sourced products,

well-being, customer service, and fiscal

responsibility/

1

�USTOMER SERVI�E

!UTHENTI� SERVI�E What makes a visit to a dining hall, a café, a coffee shop, or a

market an extraordinary experience? Receiving good tasting

quality product? Yes! Getting in and out in a timely fashion?

Of course! Enjoying your meal in a comfortable and clean

environment? Definitely! �ut are these elements the

makings of an extraordinary experience or are we just

meeting a guest’s basic expectation?

To move beyond a pleasant experience to an extraordinary

experience requires each member of the team working

together/ Providing authentic service for all of our guests

every time that they visit one of our locations is at the heart

of Dining Services’ mission/ So how do we do this? You need

to.

�e Here Now; �e present both physically and mentally/

�e Prepared; �e presentable and ready to serve/

�e �onsistent; �uilding a connection with every guest,

every time/

�e !ppreciative; �onvey gratitude for your role within the

University and the guests who choose your location/

�e Personable; �e true to you and serve with a style and a

smile/

2

REW!RDS & �ENEFITS

STUDENT !W!RD RE�OGNITION SYSTEM (ST!RS) The ST!RS program recognizes employees who exceed our

expectations and benefit Dining Services with their actions and

attitudes/ Look in your employing dining facility for more

specific information/ �e a ST!R/

E!RNED ME!LS You can earn the benefit of getting a free meal for working 4

hours or more in one day, at one unit/ !n Earned Meal Slip can

only be issued and used after the employee has worked 4

hours in a given day/ The cashier will not process the sale

without an Earned Meal Slip/ !fter ringing up the sale, the

cashier will have you sign the Earned Meal Slip and your

receipt/ !ny food purchased with an Earned Meal Slip must be

consumed on the premises and only by the employee using

the slip/ You cannot use a to-go container for food eaten with

an Earned Meal Slip/ You must use your Earned Meal Slip at

the facility you work/ The Earned Meal Slip is never allowed to

be used in the Market/

TR!INING You will receive on-the-job training for your core duties, as

well as guidelines in safety and sanitation at the beginning of

your employment/ We want you to be successful and feel

comfortable with your job duties/ Our training programs, job

descriptions, and one-on-one instruction will help you learn to

do your job successfully and efficiently/ Please ask questions if

you feel you need more training on any tasks you are assigned

to perform/

!DV!N�EMENT !ND M!N!GEMENT EXPERIEN�E

Our Goal is to create an extraordinary student experience,

with a focus on supporting learning and growth through

developmental opportunities/ Students are encouraged to be

active partners in their professional and personal

development/ Take the initiative to ask questions, volunteer

for projects, set a positive example for others, and ask

supervisors about opportunities for improvement and

additional training, including advancement opportunities to

Work !rea Lead and Student Manager/

Our Student Manager training program prepares selected

students to be leaders and problem solvers in the Dining

Services facilities/ The experience is valuable for your personal

growth, compensation and future employability/ !nyone

interested should ask a Manager or a Student Manager for

details/

JO� REFEREN�E Your work information will be kept on file so you can use your

Dining Services experience on your resume/ We must have

your signature on file in order to release your information to

prospective employers/ See reference page 19;

3

TIMEKEEPING & P!YROLL

P!Y S�!LES Pay scales and skill level information are available in each

unit/

TIME �LO�K Each unit has a time clock system that uses your �ougar

�ard/ Your manager will familiarize you with this process at

the beginning of your first shift/ Failure to consistently

punch in and out appropriately will result in disciplinary ac-

tion/ Employees are to be ready to work upon clocking in/

If you do not have a time clock at your work location you will

need to write your start and end times on your designated

Daily !ctivity Report/

TIME SHEETS Please review your Time Sheet or Daily !ctivity Reports at

the end of each pay period/ �y signing them you agree to

their accuracy/

P!Y�HE�KS Washington State University pays its employees twice a

month, on the 10th and 25th/ The first pay period of every

month is from the first day to the fifteenth/ The second pay

period is from the sixteenth to the last day of each month/ It

may take as long as six weeks to receive your first paycheck

depending on when you were hired and when you turned in

your paperwork/ Your checks will be mailed to you unless

you sign up for direct deposit/

• You can request a direct deposit form from your manager or find it at this link.

http.//payroll/wsu/edu/pdf/dep200/pdf

• If you want to change your address, change of address forms are available at the Payroll Office, or at.

www/wsu/edu/payroll or my/wsu/

WORK STUDY Work study will be granted on first come, first serve basis/

You must check the appropriate box on the application to

ensure that you may receive work study/ When your work

study award is exhausted, you will remain employed and

receive student wages according to the student wage scale/

4

TIMEKEEPING & P!YROLL

M!XIMUM HOURS We understand that school is your first priority while at

WSU, so we at Dining Services have created a policy that you

can only work a maximum of 19/5 hours per week/

If you are a WSU student (enrolled for six or more credit

hours). Your employment is limited to 516 hours (including

overtime) in six consecutive months, excluding vacation

periods unless your work is in your major field of study, in a

student body office, a news staff position, or in an approved

WSU internship (W!� 357-40-040, which you can view at.

http.//apps/leg/wa/gov/wac/)/ State work study employment

is limited to 19/5 hours per week/ This total will be exceeded

if weekly work time exceeds 19/5 hours per school week/

Exceptions are made for students employed in certain major

or minor fields of study/

• Hospitality �usiness Management majors and minors

are exempt from the 19/5 hour work week rule/ ! written

certification from advisor of major or minor is required to

be on file; See your supervisor for majors and minors that

qualify;

OVERTIME

Overtime, while not encouraged, is allowed during certain

parts of the school year/ Overtime must be pre-approved by

management on an individual basis when work exceeds a

40-hour week in accordance with W!� 251-09-020, which

you can view at. http.//apps/leg/wa/gov/wac/ / Violations of

this policy may result in termination/

�RE!K !LLOW!N�ES (see W!� 296-126-092)

IF YOU WORK

�ONTINUOUSLY FOR:

YOU !RE ENTITLED TO:

Less than 3 hours No �reak

3 hours or more One 10-minute paid break

*5 hours to 6;5 hours One 10-minute paid break, and one 30-minute unpaid break

6;5 hours or more Two 10-minute paid breaks, and one 30-minute unpaid break;

*If you are scheduled for more than five consecutive hours, a30-minute unpaid break is mandatory and must be taken before 5 hours have been worked;

5

!TTEND!N�E & SU�STITUTIONS

!SSIGNED SHIFTS When hired, you will be assigned shifts by management

according to your availability/ You are responsible for these

shifts for the entire semester including the last day of your

unit’s operation/ If you choose to drop a shift or resign, you

must submit a written notice/ You are responsible for the

schedule change for the next two weeks or until the

schedule has been filled/

�eginning on the first Saturday of November and

spring break, we will no longer accept a two-week

resignation notice;

Note: Management has the right to reassign duties and/or

work locations within your assigned work schedule, based on

operational needs;

SU�STITUTION POLI�Y If you cannot work your shift for any reason, you are

responsible for finding a substitute/ ! substitute is an

employee currently employed in your unit and who is able

to work your designated shift/ You must put your shift up for

trade/drop on WhenToWork/ The employee who wants the

shift must log into their WhenToWork account and accept

the offer of work/ The shift is still considered yours until a

Manager has approved the trade on WhenToWork/ If your

shift is left unattended, and you have not previously been

excused by your Manager you will receive an unexcused

absence/ You can access employee’s phone numbers on

WhenToWork to call and find substitutes/

FIN!LS WEEK S�HEDULING You must work at least the same number of shifts and/or

hours during finals week that you are regularly scheduled

during the semester/ The procedures for finals week

scheduling may vary from unit to unit/ Each unit will post a

finals week substitution schedule sheet/ If you are unable to

work a scheduled shift, due to a final, you may place your

name on the finals week schedule sheet/ In exchange, you will

be required to work for someone else needing a substitute/

6

!TTEND!N�E & SU�STITUTIONS

�!LL OUTS & RETURN TO WORK PRO�EDURES Dining Services does not expect you to come to work if you are

seriously ill or have been involved in an accident/ However, in

order to meet operational needs and maintain quality

customer service, we require that you.

1/ �all the unit in which you are employed and inform them

of your illness or accident at least 30 minutes prior to your

scheduled shift/

2/ Follow the substitution policy, making every attempt to

find your own substitute/

3/ If you call out sick for a shift, you are required to fill in for

an open shift posted on WhenToWork when you are able

to return to work/ You will have 2 weeks to complete this

requirement/ If you are absent for more than 1 day, it is

up to the discretion on the unit’s management as to how

many sub shifts you are required to take/

Note: Southside, Northside, Hillside, �PU, �atering, and

Espresso �ars have a voicemail recording for messages when

no one is available to answer the phone; Please leave a

message if no one answers the phone and call back until you

speak with someone directly; For other units reference your

manager;

Under certain circumstances, you may be required to provide a

doctor’s release before you are allowed to return to work/

If it is brought to a Manager’s attention, either by observation

or notification that an employee’s health is such that they are

intending to work or working while ill, the Manager has the

right and responsibility to restrict or exclude the employee

from work/

PERSON!L EMERGEN�IES If an emergency comes up that requires you to be away from

work for an extended period of time, contact a Manager or

Student Manager via their work phone numbers as soon as

you know about it and continue until you reach someone

personally/ The following qualify as emergencies. death,

family crisis, and hospitalization/

7

allowed to keep your personal belongings in the work area;

Personal cell phones are not allowed in the work area;

PERSON!L !TTIRE

DRESS �ODE In accordance with safety and sanitation concerns, shoes and

clothing must be appropriate for the job/ !ny exception to the

uniform policy must be approved by the manager of the Dining

Services unit where the employee works/

UNIFORM Everyone must wear a Dining Services shirt, blue jeans, apron,

name tag and hat at all times/ �heck with your manager for

specific requirements/

You will be issued a Dining Services hat (see page 19)/ You are

required to wear the hat with the bill forward when you are at

work/ Hair that touches the collar must be pulled back

securely/ See the Dining Services Policies and Procedure

Manual for Student Manager, Student Supervisor, Markets,

Espresso �ars, and Special Events dress code/

Please adhere to the following attire prior to punching in.

Dining Services shirts will be worn at all times while working with the exception of �ougar Fridays in which you

can wear �ougar shirts and WSU hats/

�lue jeans will be worn around waist at all times/

Your clothing must be clean and free of holes, rips or tears/

Dining Services hats will be worn at all times with bill pointing forward/

Wear shoes with soft, slip-resistant soles that completely cover the foot/

Shoes with open-weave fabric, sandals, shoes with open heels, flip-flops, and slippers are not allowed/

Shorts may be worn at picnics/ Shorts must be two inches above the knee or longer/

Washington !dministrative �ode 246-215-031 (1) “Unless wearing intact Single-use Gloves in good repair, a food

employee may not wear fingernail polish or artificial

fingernails while preparing food/” (2) “While preparing

food, food employees may not wear watches or jewelry on

their arms or hands/ This section does not apply to a

wedding or engagement ring covered by a glove in good

repair/”

Note. In violation of the dress code you will be sent home to

change/

Note: Some Dining Service facilities may have dress code

different than the above; �heck with your Manager to see if

this applies to you;

PERSON!L �ELONGINGS Lockers are available at all units but you will need to provide

your own lock/ If you do not have access to lockers, find out

where management suggests you put your belongings/ We

strongly encourage that you leave your personal belongings at

home to insure they are protected from theft/ You will not be

8

S!FETY EXPE�T!TIONS

PERSON!L S!NIT!TION Wash your hands thoroughly before beginning work, after

using the restroom, after covering a cough or a sneeze, after

touching your face or hair, and after picking up anything from

the floor/ This is the single most important thing that you can

do to prevent the outbreak of food-borne illness/

Single-use gloves can help keep food safe by creating a barrier

between hands and food/ NEVER use gloves in place of hand

washing/ Hands must be washed before putting on gloves and

when changing to a new pair/

We suggest that all employees shower and brush their teeth at

least once a day!

H!ND W!SHING Proper hand washing is the number one combatant of food

borne illness/ You must wash your hands properly after.

Touching any area of your body (e;g; ears, mouth, nose, hair, or

clothing)

Handling money

Making contact with unclean equipment and work surfaces

Smoking

Handling raw food—particularly meat and poultry

�learing away and scraping dishes and utensils

Eating

Using the restroom

Using gloves

!ny other condition where cross-contamination may occur, such

as front-of-house duties like trash, sweeping or wiping tables

PROPER H!NDW!SHING PRO�EDURE

1; Wet your hands with HOT running water;

2; !pply approved antimicrobial soap and lather for at least

20 seconds;

3; �lean under fingernails and between fingers;

4; Rinse hands thoroughly under running water;

5; Dry your hands with a fresh, disposable paper towel;

USING GLOVES Gloves are not a replacement for proper hand washing and

must be worn when serving or handling food items/ Gloves are

always single-use and must be changed when you are changing

tasks/ Remember, once you are wearing gloves, you must not

touch your hair, face, clothing or other parts of the body, the

floor, chemicals or any other surface that could transfer

contaminants to the food/

�hange your gloves when: They become soiled, discolored, or torn

�efore beginning a different task

!t least every four hours during continual use

!fter handling raw meat, fish, or poultry and before handling

cooked or ready-to-eat food

!s a further health precaution, chewing gum is prohibited

anytime while you are on the clock/

9

S!FETY EXPE�T!TIONS

FOOD S!FETY We follow H!��P (Hazard !nalysis and �ritical �ontrol Points)

procedures for food-safe handling in our operations/ H!��P is

a management system in which food safety is addressed

through the analysis and control of hazards from raw material

production, procurement and handling, to manufacturing,

distribution and consumption of the finished product/ This

includes frequency checking and recording temperatures and

taking appropriate actions if food items are deemed

potentially unsafe (in the danger zone of 41-135° F for more

than 2 hours)/

Other precautions include:

Do not store raw meats above other food items

First received, first used

!LL items stored at least 6” off the floor

�over, date, label and store all food in containers at proper

temperatures

�HEMI�!L S!FETY �hemicals are used in our facilities for the purpose of sanitizing

and cleaning/ !n SDS (Safety Data Sheet) �ook is available at

each location that outlines these chemicals, with proper use/

Please be sure to familiarize yourself with these procedures for

safe handling for everyone’s safety/

!lways:

Read the label and instructions

Use no more of a chemical than recommended by the

manufacturer

Observe safety precautions

!sk questions if directions are unclear

Properly dispose of empty containers

Never:

Mix different chemicals

Store chemicals near or above food storage, preparation or

serving areas

Store chemicals in unmarked containers

Leave containers uncovered

Store aerosols near heat or use near eyes or in the vicinity of an

open flame

Transfer solutions containing chemicals prepared by one

employee to another employee

10

ENDING YOUR EMPLOYMENT

In the event that you must leave your position, we ask that you provide at least two weeks notice/ This will assist your manager in replacing

your position and is a professional courtesy/ Students who do not provide us with this advance notice and/or fail to work their remaining shifts

may not be eligible for future employment in our department/

While student employment has many benefits, it also comes with responsibilities/ Students who are terminated for cause, or otherwise violate

our policies, may be ineligible for future employment opportunities in our department/ Students in this situation are not automatically

discouraged from submitting employment applications- however, any received will be reviewed based on past behavior/

11

PERSON!L �ONDU�T EXPE�T!TIONS

POLI�IES (NOT LIMITED TO THE FOLLOWING)

You are required to swipe your �ougar�!RD to clock in at your assigned time (not before) in uniform and ready to

work/ �lock out before changing out of uniform using your

�ougar�!RD/

Notify your immediate supervisor before you leave your work area/

�heck out with your immediate supervisor at the end of your shift/

Poor customer service will not be tolerated/

Off-duty employees are not to be in any work area or

closed facilities/

Excessive visiting with friends while on duty, whether they are working or not, is not allowed/

Personal calls will not be made or taken on Dining Services phones except in cases of emergency or to call Women’s

Transit/

Theft of food, equipment, etc/, will solicit disciplinary and possible legal action/

Unauthorized or unpaid consumption of food, including leftovers, will be treated as theft/

Studying or reading while on duty is not allowed/

Eating, chewing gum or tobacco, or smoking is not allowed on the job/

Head phones or cell phones may not be used while working/

Horseplay or roughhousing while on duty will not be tolerated/

Use of obscene language is prohibited/

Working under the influence of drugs or alcohol will not be

tolerated/

Insubordination will not be tolerated/

Record falsification, i/e/, timesheets, schedules, etc/, will

be treated as theft/

!ll offices are for official Dining Services business at all

times/

!ll WSU equipment, such as a copier, computer, or fax

machine, are business use only, never for personal use/

!wareness and responsibility to report these issues are part of

each employee’s duties/ If you witness any type of

inappropriate Personal �onduct, contact Management

immediately/

12

PERSON!L �ONDU�T EXPE�T!TIONS

H!R!SSMENT The administrators of Washington State University reaffirm

that harassment will not be tolerated at the University/ This

stand is consistent with the Equal Employment Opportunity

�ommission (EEO�) guidelines and the definition of

harassment contained therein/ In compliance with this,

University policy requires that all employees maintain

professional relationships with students and supervisors/

We will not tolerate any type of abusive or harassing behavior

(whether intended or perceived to be intimidating, hostile or

offensive) including but not limited to the following.

Telling jokes of racial, sexist, or sexual nature

Making racial, ethnic, or sexual slurs

!ny communication, whether spoken, written, nonverbal, or

pictorial, made for the purpose of intimidation or humiliation

Sexual contact of any nature

!busive and foul language

Displaying or posting pictures which could be offensive to others

If you feel you have been harassed, please contact your

supervisor, Ombudsman or �enter for Human Rights/ For more

information, see the University’s Sexual Harassment Policy.

http.//safetyplan/wsu/edu/sexualharassment/html

Every effort will be made to maintain confidentiality as

permitted by law and to protect the rights of both the

complainant and the respondent/

! formal, on-campus investigation can be requested by

contacting the �enter for Human Rights/ More information may

be obtained from the following.

University Ombudsman Office for Equal Opportunity

2 Wilson Hall 223 French !dministration �ldg;

Washington State University Washington State University

Pullman, W! 99164-4002 Pullman, W! 99164-1022

(509) 335-1195 (509) 335-8288

13

DIS�IPLIN!RY GUIDELINES

IDENTIFYING �USTOMER MISUSE OF ME!L �!RDS Dining Services offers a reward system to employees who help

identify theft or card misuse/ �ring it to the attention of

Management and receive two meal passes that may be used in

the Dining �enter that you work at/

WORK PERFORM!N�E: FRIENDLY REMINDER When your work performance is unsatisfactory.

! Manager, Student Manager, or Supervisor will issue you a

“Friendly Reminder” and will explain to you the expectations

of your performance and/or the consequences of continued

problems/ Our expectations of you will be discussed/

When you are issued the form, you will be asked to sign it/ This

signature indicates that you were given a counseling session

along with the form/ You do not necessarily have to agree with

the action, but you will be asked to sign the form/

DIS�IPLIN!RY !�TION: FORM � When serious infractions of Dining Services expectations or

personal conduct policies have occurred.

! Manager, Student Manager, or Supervisor will issue a

disciplinary Form � and will explain the seriousness and/or the

consequences of continued problems/ Our expectations of you

will be discussed/

When you are issued the form, you will be asked to sign it/ This

signature indicates that you were given a counseling session

along with the form/ You do not necessarily have to agree with

the action, but you will be asked to sign the form/

L!YOFF/TERMIN!TION: FORM � FORM �—Layoff

Will be removed from all shifts/ May be rescheduled to any

available open shifts when all work requirements are met/

This form will be issued for reasons such as.

Medical

Food Handler’s �ard

FORM �—Level 1

Will be terminated from the issuing unit/ �an be rehired

one year from the infraction date/ ! Manager, Supervisor,

or Student Manager/Supervisor can issue a Form �/

This form will be issued for reasons such as.

Insubordination—refusal to follow Management

directive/

FORM �—Level 2

Will be immediately terminated from all Dining Service

units where presently employed/ �an be rehired after five

years from the infraction date/ Only a Manager or

Supervisor can give a Level 2 Form �/

This form will be issued for violations such as.

Theft. meals, food items, equipment, etc/

�onduct. Possession or use of illegal drugs or alcohol

(immediately before or during your shift)- inappropriate

conduct/

Record Falsification. Falsifying time sheets or Daily

!ctivity Reports/

Threats, Verbal and Physical !buse

Disciplinary action need not follow the sequence above/

Disciplinary action may begin at any point in the sequence/

Disciplinary guidelines are listed on the following pages/ 14

DIS�IPLIN!RY GUIDELINES

!t the discretion of a Supervisor or Manager a Form � or Form � may be issued as a result of unacceptable behavior or performance;

Note: Reminder = Friendly Reminder

RE!SON 1st OFFENSE 2nd OFFENSE 3rd OFFENSE

Failure to produce Food Worker’s �ard within 14 days of employment

(May be followed by a Form �)

Removal from shifts

(Layoff)

Improper use of work time Reminder or Form � Form �

Using a cell phone while on the clock Reminder Form � Form �

Engaging in horseplay Reminder or Form � Form �

Insubordination Form �

Smoking of any substance or consuming intoxicants while on duty or

being on the property during working hours while intoxicated (or

similar behavior involving narcotic, psychedelic, or illegal use of drugs

of any type)

Form �

Provoking or instigating a fight or fighting during work hours-

threatening, intimidating, coercing, or interfering with fellow

employees or guests

Form �

Unauthorized use of University vehicle Form �

Unauthorized use of University property and resources- unauthorized

use of other employee’s property

Form �

Willfully misusing, destroying, or damaging any University or Dining

Services property or property of any employee or student

Form �

Violation of Dress �ode/Hygiene Policy Reminder Form � Form �

Deliberately contributing to unsanitary or unhealthful conditions Form �

Storing of personal belongings in a non-designated area Reminder Form � Form �

15

DIS�IPLIN!RY GUIDELINES

!t the discretion of a Supervisor or Manager a Form � or Form � may be issued as a result of unacceptable behavior or performance;

Note: Reminder = Friendly Reminder

RE!SON 1st OFFENSE 2nd OFFENSE 3rd OFFENSE

�ashiers-Long/Short (1% or more) or incomplete paperwork Reminder Form � and removal from

all �ashiering shifts

�ausing waste of materials, supplies, or food Reminder or Form � Form �

Prolonged illness—3+ shifts missed (can return to work upon

presenting a doctor’s release/)

Removal from shifts/

(Layoff)

Unexcused tardiness—15 minutes or more Reminder Form � Form �

Unexcused missed shift Form � Form �

Working more than 40 hours in a single work week without

management approval

Reminder Form � Form �

Taking a break or leaving the job without first checking with immediate

Supervisor

Reminder Form � Form �

Leaving work early without permission of immediate Supervisor Form � or Form � Form �

Using an Earned Meal Slip before working 4 hours Reminder Form � Form �

Failure to comply with Substitution Policy Reminder Form � Form �

Falsifying of time card, any University forms or documents, or forging

another’s signature to benefit himself/herself or another through

fraud

Form �

Receive 2 or more missed punches on the time clock Reminder &

Retraining

Form � Form �

16

DIS�IPLIN!RY GUIDELINES

DIS�IPLIN!RY !PPE!LS PRO�EDURE If you do not agree that a disciplinary Form � was warranted,

you may appeal it/ ! Form � and Friendly Reminder cannot be

appealed/ You have five working days, from receiving the form,

to complete steps 1 through 3/

STEP 1 Discuss the form with whoever issued it/ Student

Manager or Manager/

STEP 2If the Manager was not contacted in Step 1, contact

the Manager/

STEP 3If still dissatisfied, contact the General Manager within

5 working days of receiving the form and notify them

that you are appealing the decision/

The General Manager will discuss concerns with you/

The General Manager will then consult with the

!ssociate Manager if applicable/ The decision that is

made will be communicated to the employee both

verbally and in writing/ ! copy of this response will also

be sent directly to the !ssociate Director of Dining

Services/

STEP 4If you are dissatisfied with the outcome of Step 3, you

may write a formal appeal within five working days

after you received your written answer from Step 3/ !

formal appeal consists of a letter representing your

point of view along with a copy of the discipline form

and a copy of the unit’s answer/ Send your formal

appeal and accompanying documents to.

!ttention. !ssociate Director of Dining Services

Washington State University

Dining Services

PO �ox 646005

Pullman, W! 99164-6005

Failure to comply with these specific procedures in the time

frames outlined above will result in the denial of your appeal/

The !ssociate Director will review the appeal and circumstances

surrounding discipline/ The !ssociate Director may propose an

alternative outcome for the student/ If this outcome is

acceptable to the student, the solution will be documented

verbally and in writing/

If no alternative outcome is proposed, the !ppeals �oard will

meet in a timely manner and all information will be kept

confidential as permitted by law/

The !ppeals �oard Hearing Format:

When all are present, the �hairperson will read the letter of

complaint/ Then the response statement from the General

Manager involved will be read/ Every party involved and each of

their witnesses will be asked to make a statement/ The

committee will have the opportunity to ask questions after

statements are given/ The !ppeals �oard must make its decision

within three working days/ Fairness is guaranteed by the

diversity and impartiality of the !ppeals �oard/ !ll decisions

made by the !ppeals �oard are final within Dining Services/

The !ppeals �oard decision is communicated to the General

Manager who issued the original appealed form/ ! written

response signed by both the Manager and the !ppeals �oard

�hairperson is given to the employee within five days of the

decision/

The !ppeals �oard shall consist of:

1/ !ssociate Director of Dining Services, �hair 4/ Student Employee

2/ Manager 5/ Student Employee

3/ Student Manager 17

located in Global Scholar’s Hall

TOWERS M!RKET (509) 335-1484 is located in Stephenson

�omplex

DINING SERVI�ES OPER!TIONS

You are working for a diverse organization/ Dining Services employs 61 full-time staff members and well over 650 student employees in 14

separate operations in 10 different buildings on campus/

RESIDEN�E DINING F!�ILITIES

HILLSIDE �!FÉ (509) 335-3050 and (509) 335-4355

Hillside �afé is located on the ground floor of the

Wilmer-Davis residence hall/

NORTHSIDE �!FÉ (509) 335-3881 and (509) 335-3082

Northside �afé is located in the Regents residence hall/

SOUTHSIDE �!FÉ (509) 335-0119 and (509) 335-3372

Southside �afé is located in the Stanton J/ Hall Rotunda

building/

RET!IL OPER!TIONS �!RLIT!’S MEXI�!N GRILL and FRESHENS (509) 335-8595 is

located on the main floor of the �ompton Union �uilding

FLIX M!RKET and �!FÉ (509) 335-2741 is located on the

ground floor of the Stanton J/ Hall Rotunda �uilding

HILLSIDE M!RKET (509) 335-1593 is located in the Hillside

�afé

THE M!RKET and EINSTEIN’S �!GELS (509) 335-1381 are

ESPRESSO �!RS

�UST!D (509) 335-5543 Located in �ustad Hall

�!RPENTER (509) 335-8799 located in �arpenter Hall

(School of !rchitecture)

�LEVEL!ND (509) 335-1522 Located in �leveland Hall

(�ollege of Education)

�UE �!FÉ (509) 335-3497 Located in the south end of the

�UE (�enter for Undergraduate Education)

LIGHTY (509) 335-8791 Located in the Lighty Student

Services �uilding (French !dmin)

SUPPORT OPER!TIONS !DMINISTR!TIVE OFFI�ES (509) 335-5498

Located in Rogers Hall 131/

�ENTR!L PRODU�TION �!KESHOP (509) 335-5037

�akery items for use in all Dining Services units and is located

on the ground floor of the Stephenson �enter �omplex/

UNIVERSITY �!TERING (509) 335-7230 Off-sight and on-

sight catering operations for WSU- on the ground floor of the

Stephenson �enter �omplex/

18

______________________________________________________________

______________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

________________________________________________________

_____________________________ _____________________________

_____________________________ _____________________________

EMPLOYEE H!T POLI�Y & !GREEMENT H!ND�OOK RE�EIPT

Print this Page; It must be filled out and returned to the office; It will be kept on file;

EMPLOYEE H!T POLI�Y !ND !GREEMENT

Your Dining Service’s issued baseball hat is to be worn at all times while at work/

!nyone not wearing the appropriate baseball hat will not be allowed to work/ Each

temporary employee will be issued one baseball hat prior to their first assigned

work shift/ You will be required to keep this cap in your possession at all times/ Do

not leave your hat at work at the end of your shift, as it could disappear/ Please take

proper care of your hat and bring it to work with you every day/ If you lose your hat,

you will have to pay the current rate set forth by Dining !dministration/

I have read and understand the above policy/

Print Name

Employee Signature Date

WSU DINING T-SHIRT !GREEMENT

The undersigned employee has received the required uniform T-shirt(s)/ The em-

ployee agrees to maintain the uniform T-shirt(s) in a clean and well-kept condition/

The employee will reolace any damaged or lost uniform items at their own ex-

pense/ The employee is responsible for these articles an must come to work in the

uniform that was issued to them/ If you lose your T-shirt(s), you will have to pay

the current rate set forth by Dining !dministration/

The uniform T-shirt(s) are considered property of WSUS Dining Services and must

be returned upon termination of employment/

ITEM ISSUED_____QU!NTITY____SIZE_____D!TE ISSUED______D!TE RETURNED_

Dining T-Shirt

Employee Name Employee Signature Date

Issuer Name Issuer Signature Date

H!ND�OOK RE�EIPT

�y my signature below, I indicate that I have read and understand

the Student Employee Handbook and the reference authorization/ I

had the opportunity to ask questions about the Handbook, and any

questions I had were answered satisfactorily/ I understand that my

continuing employment with Dining Services depends upon my

compliance with the policies in this Handbook/

Print Name

Employee Signature Date

REFEREN�ES

I may apply for other jobs in the future/I authorize Dining Services to release my dates of employment,wage, and position title to prospective employers/

_____Yes _____No

Employee Signature Date

I further authorize Dining Services to release any information

regarding my employment to prospective employers who contact

Dining Services/ _____Yes _____No

Employee Signature Date

I understand if Dining Services releases any of my written student

employment records to prospective employers, the records must

contain a printed statement indicating the records cannot be

released to any other parties without my consent;

19